Chicken Pot Pie
Mixed vegetables, rotisserie chicken, and a store-bought pie crust make for an easy chicken pot pie with frozen vegetables.
Servings: 6
Ingredients
- ¼ cup butter
- 1 small yellow onion chopped small, about 1 cup
- ½ cup celery sliced very thin, about 2 stalks
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 4 cups cooked chicken diced into ½-inch pieces (turkey may be substituted)
- 2 cups frozen mixed vegetables
- 2 unbaked pie crusts store-bought or homemade
Instructions
- Preheat oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside.
- In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
- Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
- Add the chicken and vegetables. Stir to mix throughout. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.
- Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
- Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving. Enjoy!
Notes
To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.
Nutrition
Calories: 587kcal · Carbohydrates: 45g · Protein: 42g · Fat: 27g · Saturated Fat: 11g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 10g · Trans Fat: 0.3g · Cholesterol: 112mg · Sodium: 1081mg · Potassium: 698mg · Fiber: 5g · Sugar: 3g · Vitamin A: 3455IU · Vitamin C: 8mg · Calcium: 113mg · Iron: 3mg
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